Time: 40 min.
Complexity: average
Quantity: 64 pcs. (2.5 cm)

By following this recipe, you can make truly delicious toffee at home. You'll need a heavy-bottomed saucepan to distribute the heat evenly, and a syrup thermometer to avoid overcooking and ruining the caramel. If desired, you can stir in any nuts of your choice into the fondant mixture. Once it's ready, pour it into a mold, cool, and cut into squares. Serve homemade chocolate toffee for any family celebration or tea party and delight your loved ones with a high-quality, natural dessert.

Ingredients:

• 2 and 3/4 cups sugar
• 120 g unsweetened chocolate
• 3 tbsp (45 g) butter, plus extra for greasing the pan
• 1 cup low-fat cream 10%
• 1 tbsp corn syrup
• 1 tbsp vanilla extract
• 1 cup chopped toasted nuts, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sugar, sugar-free chocolate, butter, cream, syrup, vanilla extract, nuts

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Preparation:

Step 1
• Grease a 20 x 20 cm pan with butter.
Step 2
• In a heavy-bottomed saucepan, combine the sugar, chocolate, 1.5 tablespoons (75 grams) of butter, heavy cream, and corn syrup. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the chocolate melts. Increase the heat and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 3 minutes. Remove the lid and attach a syrup thermometer to the side of the pan. Cook until the thermometer registers 112°C (225°F).
Step 3
• Remove the pan from the heat and add the remaining butter. Do not stir. Let the caramel cool for 10 minutes or until it reaches 130°F (55°C). Add nuts and vanilla, if desired, and stir thoroughly until the shiny mixture becomes opaque. Pour into the prepared mold. Let it sit in a cool, dry place until the toffee sets.
Step 4
• Cut into 2.5cm pieces and store in an airtight container for up to a week.

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